Method

Heat oven to 110°C (90°C fan) mark ¼. Line a baking tray with baking parchment. Draw 8 circles measuring 9cm (3½in), spaced well apart, on the baking parchment. Turn it over so the ink is underneath. With a pestle and mortar, finely grind the lavender. Set aside.

In a large bowl, whisk the egg whites on a slow speed until foamy. Increase the speed and whisk until stiff peaks form. Gradually add caster sugar, 1heaped tbsp at a time, whisking back up to stiff peaks after each addition. When all the sugar is incorporated and the mixture is thick and glossy, whisk in the ground lavender. If colouring your meringues, add food colouring a drop at a time to reach a pale lilac colour. Spoon into a large piping bag fitted with a 1cm (½in) star nozzle.

Pipe meringue on to the circles in a flat round shape, then build up the sides to form a nest by piping again around the edge of the circle. Transfer to the bottom shelf of the oven. Bake for 1hr 30min until firm and set underneath. Switch off oven and leave inside to cool.

Before serving, whip cream and runny honey to soft peaks. Fill each meringue with a dollop of whipped cream and 1tbsp lemon curd. Decorate with edible flowers and chocolate eggs.

Find other recipes

GH Tips

Make sure your bowl and whisks are spotlessly clean as the slightest bit of grease prevents the egg whites from whipping up fully.

GET AHEAD Meringue nests can be made up to end of step 3, up to 3 days ahead. Once cool, carefully transfer to an airtight container (don’t stack). Fill meringues with ream and curd up to an hour before serving.